Not only are these muffins great WITH a cup of tea, they also have tea IN them! The better quality masala tea you use, the more flavourful they will be.
The sweet spices (cinnamon, cardamom, cloves, to name a few) along with the sugar crunch top perfectly compliment the tartness from the rhubarb to deliver a well rounded flavor that will go great not just with tea, but coffee, milk, espresso, whiskey, beer…whatever your pleasure…well..maybe not beer!
- 2 eggs
- 1 cup brown sugar
- ¼ cup melted butter
- ½ cup strong brewed tea
- 2 cups all-purpose flour ( or KooK Gluten Free Flour Blend)
- 2 tsp masala spice (or pumpkin pie spice)
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp baking soda
- Tea grinds from 1 Tetley tea bag
- 1 cup chopped rhubarb (fresh or frozen)
- TOPPING (OPTIONAL): mix 2 tbsp brown sugar with ½ tsp masala spice.
Preheat oven to 350 F
Cream together eggs, sugar and butter until smooth. Add in brewed tea and mix together.
In a separate bowl stir together dry ingredients.
Add dry ingredients to wet and mix until incorporated.
Fold in rhubarb.
Spoon into 12 lined muffin tins and sprinkle evenly with topping mixture.
Bake at 350 F for 18-22 minutes or until done (when a knife inserted in the centers comes out clean)
Recipe by Adam Heard and family